In a bowl add in water, warm espresso, and warm melted unsalted butter. Mix well. Then stir in confectioners‘ sugar. Finally sift in all-purpose flour. Whisk until homogeneous. The batter will be very liquidy. Let chill in the refrigerator for one hour.
On a silpat, or a greased pan, make disks with a teaspoon of batter. Spread the batter flat with the back of the teaspoon.
Bake for 10 to 12 minutes, or until dry and set.
Out of oven, immediately transfer the disks to a rolling pin. And press the ends of the wafers to form roof tiles.
Recipe by Eugenie Kitchen at https://eugeniekitchen.com/coffee-tuiles/
